Removed pits and any bad parts from fruit, place in pot on stovetop with just a bit of water. Stew on low heat for 30 minutes – 2 hours (approximately). If you let it cool overnight it may congeal a bit, which is fine. If it is still too liquidy, you can spread it on a pan and place in the oven at 250 for an hour or so. The goal is to have a thick fruity soup. Some liquid is ok, but not too much.

In a separate bowl, mix all other ingredients. Then add fruit. Pour into greased cake or pie pan (grease with coconut oil or butter).